Fish in the oven is prepared according to a large number of recipes, from which you can choose according to taste preferences, for cooking different kinds of fish, as well as based on the availability of ingredients.
Fish in the oven: a simple and quick recipe
In order to cook fish in the oven with minimal time, you will need:
- Fish - 2 kg;
- Potatoes - 6-7 pieces of medium size;
- Bulb onion - 3-4 pieces;
- Garlic - 1 head;
- Sour cream / mayonnaise - to taste;
- Salt, pepper - to taste.
So, already cleaned fish should be laid out on a baking sheet. You can cut into large chunks, or leave the carcass. Cutting the head or not is also a matter of taste. Prepare marinating composition of sour cream / mayonnaise, spices, grated / crushed garlic and leave to stand for a couple of minutes.
Then smear the fish abundantly and set aside for 10-15 minutes. Meanwhile, chop the potatoes in halves or quarters, chop the onion into rings.
Put onion around the fish, on top of the potatoes, sprinkle the rest of the onion with the remaining potatoes. If there is a coating for fish, you can unload it on top of the potato - it will turn out delicious.
Then everything that turned out to be loaded into the oven, preheated, and left for half an hour at 200◦C. Here is a simple recipe for cooking fish in the oven.
In this case, suitable breeds of fish such as carp, crucian carp, grass carp, medium-sized mullet. The silver carp can also be cooked with this recipe, but it will require a little more plaster because its meat is drier.
Recipe for fish baked in foil in the oven
In foil, you can bake a whole fish carcass without losing moisture and its meat will remain tender and baked well. This method is suitable for almost any fish, but especially for the one with dry meat, such as silver carp or salmon, pikeperch, etc.
More fatty breeds will produce a lot of tasty juice, which can be effectively used by putting raw buckwheat in foil or stuffing fish with it at all.
Products:
- Fish - 1 kg;
- Buckwheat - 1 cup;
- Onions - 2-3 pieces;
- Carrots - 3-4 pieces of medium size;
- Salt - to taste;
- Spices - to taste.
First, the carcass is cleaned of viscera and gills. It needs to be rubbed with salt and spices, but while it is marinated for about 10-20 minutes, you can do a vegetable pillow. To do this, take a carrot and cut into half rings, onions - in rings and all of this is fried in vegetable oil until golden brown.
Then the carcass of the fish is taken and the buckwheat soaked in water is loaded into its abdominal cavity, after which the peritoneum is sewn up with a thick thread so that the croup does not fall out. A sheet of foil is laid on the baking sheet with a margin, a carrot and a bow are laid on it, and a fish carcass with buckwheat inside is laid on top.
The baking tray is placed in preheated 180◦C oven for 30-40 minutes. Before serving, the filament is removed, the porridge, which has been baked and soaked with fish juice, is laid out on plates and to it pieces of fish with a pillow of carrots and onions.
Red fish in cream sauce in the oven
Red fish is good not only in salted or smoked form, it is also very tasty and healthy in baked. You can bake with cream almost any fish, but red with such a sauce is especially attractive and common in the world.
Ingredients:
- Fish - 800 g;
- Cream - 0.5 kg;
- Salt - to taste;
- Spices - to taste;
- Butter - to lubricate the form.
The pan is greased with butter. The fish is cut into pieces across the carcass and sprinkled with spices before putting it into the mold and left to stand for 10-20 minutes.
Already in the baking sheet it is watered with cream and sent to 200 warmed◦C bake the oven until golden brown, then turn the pieces of fish upside down and turn them up to the crust, then you can reach and serve.
Fish fillet with vegetables in a sleeve in the oven
Cooking in the sleeve is somewhat similar to cooking in foil. There is no particular difference between them, except, perhaps, a volume, but at least the sleeve is limited - they are of different sizes. In this case, you can use absolutely any carcass, since you just need fillets.
For baking, you will need:
- Fish (fillet) - 0.5 kg;
- Onions - 1 pc;
- Tomatoes - 1-2 pieces;
- Bulgarian pepper - 2-3 pieces;
- Green beans - 400 g;
- Sour cream - 1 tbsp.
- Juice of one lemon;
- Carrots - 1 pc;
- Salt and spices - to taste.
First, marinade is prepared: salt and spices are mixed in lemon juice. Of the second, you can use a lot of things: nutmeg, rosemary and thyme, as well as a mixture of French herbs, curry, saffron or turmeric.
The fillet is either cut from fish carcasses, or it is used ready. It is necessary to pour the marinade and leave to infuse for 15 minutes.
Next you need to cut medium-sized diced carrots, long slices of pepper, ringlets - tomatoes and onions, and green beans add, as is and mix with sour cream. It all fits to the sleeve - first a fish, then vegetables with sour cream.
The sleeve is tightly closed with a special clasp or tied. The oven must be preheated to 180 degrees, then put the sleeve in it for half an hour. The finished dish is served either as is, or with some side dish.
How to bake fish with potatoes in the oven
About baking fish with potatoes according to a simple recipe was written at the beginning of the article. Now it will be described a little more complicated and somewhat longer cooking times.
Ingredients:
- Potatoes - 1 kg;
- 3-4 onions;
- Fish - 1 kg;
- Cheese - 100-200 g (preferably Parmesan);
- Sour cream / mayonnaise - 100 ml;
- Salt, pepper - to taste.
Cut potatoes into thin slices, cut onions into rings. First onion is laid out on a baking sheet, followed by potatoes, it needs to be salted.
On the pillow of potatoes laid out fish, cut into portions, salt and pepper it, and sprinkle with spices that they like. A little sour cream / mayonnaise is applied to the fish, and cheese is rubbed on top of everything, moreover, so as to completely cover everything laid out on the baking sheet.
Then it all put in the oven, preheated to 180◦C, for 50 minutes. In the end you get a dish with a side dish of cheese - very tasty.
Another cooking option is to add a few other ingredients besides potatoes, as well as pre-frying the fish before baking.
So, you need:
- Fish fillet - 0.5 kg;
- Onions - 1-2 pieces;
- Lemon - half;
- 3-4 potatoes;
- Cheese - 100-200 g;
- Corn - half banks;
- Vegetable oil - 1 cup;
- Flour - roll the fish.
First, cut the fillets, or, if used, cut into portions, salt and roll in flour. On both sides they need to fry until golden brown in vegetable oil.
Slice the onion into thin rings, smear the form with oil, then lay out the fried fish, put corn around it, put onion on the carcass, put the potatoes on top and salt, and finally fill it with grated cheese.
It is better to rub the cheese just above the baking sheet, otherwise in the warmth of the room, the grated cheese will soften a little and it will be bad to crumble and clump. Next, put the baking tray in the oven for 25 minutes at 200◦C.
Baked stuffed fish in the oven
Fish can be stuffed with anything - minced meat from other fish with vegetables, boiled potatoes, cereals such as rice, barley, buckwheat, and some you want. In this case, an interesting recipe for stuffed silver carp is presented.
Products:
- Silver carp weighing 1000-1500 g;
- Eggs - 3 boil, one raw;
- Milk - 100 ml;
- Carrots - 1 pc;
- White bread (pulp) - 100 g;
- Sunflower oil - 3 tbsp. l .;
- Dill and parsley / ramson herbs - 1 bunch;
- Pepper and salt to taste.
The carcass needs to be cleaned, rinsed under running water, cut off the pectoral and abdominal fins. It is recommended to remove the skin in the following way: cuts are made near the head, after which it is separated with almost all the giblets, and the skin is hooked by the fingers around the cut, then the stocking is removed from the carcass, and just before the tail is cut off from the skinless side so that the skin stocking tail and whole.
The body of the silver carp is such that it is not necessary to cut off the fins from it, violating the integrity of the skin, so you do not need to stitch anything up. At the head you need to cut the gills and rinse in cold water.
From the stripped carcass, the meat is cut as much as possible and sent to a meat grinder with soaked bread crumb, kneaded well and skipped one more time. Mince salt and add spices.
Next, prepare the second component of the filling. Carrots and onions are finely chopped, fried until golden brown, and small cut boiled eggs with crumbled greens are added to the vegetables.
Both parts are mixed and stacked in the carp skin as carefully as possible so as not to damage it. Stuffed fish with a sewn head is placed on a greased baking sheet, poured a little water and put on 1 hour and 15 minutes at 180◦C in the oven.
Culinary tips
The fish must be fresh. It is necessary to clean it so that there is no excess scales. With regards to these recipes, it should be noted that, depending on the size of the fish and its quantity in the cut form, the cooking time in the oven slightly increases.
The use of seasonings with fish is very popular, and there are a lot of varieties suitable for this wonderful alternative to meat. There is a large number of ready-made seasoning mixes for baking fish.
Regarding the temperature in the oven - it should be from 180 to 200◦C depending on which products accompany the fish and how thick the pieces are. And it is necessary to preheat the oven in advance, so that the baking tray is put in the hot air and not lose time. While cooking fish in the oven you should not open it more than the cooking technique requires.
And another simple recipe for roasting fish is in the next video.
